Posts Filed Under wine tips

Sangria Is For (Wine) Lovers

Vinted on April 21, 2015 binned in going pro, wine tips

It might not yet be quite hot enough outside for this topic, but the good folks over at Fix.com have published my take on Sangria (that most warm weather of wine-related beverages), complete with their always-on-point graphical talents (which often make the majority of my accompanying words superfluous, but hey, they’re paying so I’m not complaining).

image

image: Fix.com

Personally, it takes a *mighty* fine Sangria to sway the taste buds of this particular wine lover, but I’m nowhere near snobbish enough not to find enjoyment in a good one. Hopefully, the Fix.com guide will maximize your chances of mixing up a superior Sangria batch, as we provide some tips on what to try (and what to avoid) when utilizing different wine styles as your Summertime liquid fun base material.

The full awesomeness of Fix.com’s Sangria infographic are below after the jump, with the full article available at http://www.fix.com/blog/sangria-for-wine-lovers. Enjoy (responsibly)!

Cheers!

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Size Matters (Tackling A Faust 2006 Double Magnum)

Vinted on March 10, 2010 binned in commentary, learning wine, wine tips

Just when you think that the topic of wine is starting to make sense and really come together for you, you’ll probably encounter the convention of naming large format wine bottles.

That should put you firmly back in your lowly place, since the convention of naming bottle sizes carries on the storied wine tradition of utilizing differing standards in order to confuse the living hell out of you.

I’ve been “thinking big,” as in large format bottles, since I recently won a 3L bottle of Faust 2006 Napa Valley Cabernet via the Palate Press Wine For Haiti auction.

The bottle is gorgeous (see inset pic).  The trouble is, I don’t know what to call it.

Before we get into that, I should tell you a bit about Faust itself, I suppose.

Faust is the brainchild of Napa legend Agustin Huneeus, who started up Quintessa, owns Veramonte, and had a hand in making other stalwart Napa wines like Franciscan.  It’s a big wine, but balanced and tight as a drum early on due to it’s massive, dark structure.  It’s like the Darth Vader of Napa Cabs, and is (more or less) Quintessa’s more-affordable-but-still-pretty-damned-good “second wine.” Damned-good… Get it?  Faust… damned… Ok, I’ll stop now…

As far as the 2006 goes, it’s 77% Cabernet Sauvignon, 19% Merlot, 3% Malbec, and 1% Cabernet Franc – all from Agustin’s family vineyards in Rutherford and Atlas Peak.  As far as Hunees goes, according to the Faust website, “He also believes that numerical ratings, as they are used today, are an aberration.”  Strong words.

Interestingly (as far as the bottle size discussion goes), I first tried this Faust vintage (via sample) in a 375 ml half-bottle.  I’ve yet to have the wine from a “normal” 750 ml.

Anyway, on to the good and the ugly of this situation…

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Home To Roast (Slow Cookin’ and Wine Pairin’)

Vinted on November 26, 2009 binned in holidays, wine tips

So much turkey talk when it comes to wine this time of year, and yet so little talk of the turkey.

What I mean is, for all of the holiday wine pairing help that we can find this time of year, very little of it actually centers around The Bird. The culinary hub & spoke in the wheel of our holiday meals, so-to-speak.

Which is understandable, because the turkey, while usually sitting at the center of our holiday table and taking up the majority of our cooking prep. time, is actually the side show when it comes to most Thanksgiving meals.

The real stars of the act, in wine pairing terms, are the varied side dishes that run the gamut of tastes from savory to sweet, along with the varying taste preferences of the dinner guests. In other words, when it comes to holiday meals you should drink whatever wine you like, because the situation (when it comes to finding an all-purpose wine pairing, that is) is pretty much hopeless (it may also be hopeless because of the company, but that’s your problem).

But… what is a culinary adventurer to do when the slow-roasted bird is actually the focus of a meal? I’m talking about a chicken or turkey spending almost all day slow-roasting to perfection, to be accompanied not by show-stealing sweet yams but by less robust side-item fare meant to place the dining spotlight on the bird itself.

What do we pair with that?

The answer (at least, my answer) might surprise you…

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